Vanilla hazelnut rolls
Los rollos de vainilla son imprescindibles en un plato de dulces. De aroma embriagador y tan delicados que literalmente se deshacen en la boca. Si prefieres solo una fina capa de azúcar de vainilla, espolvoréalos ligeramente con un colador.
Ingredientes · Raciones For about 50 pieces
- 250 g plain wheat flour
- 1 pinch salt
- 180g butter
- 100 g hazelnuts
- 60 g powdered sugar
- 2 egg yolks
Método · 1 h 38 min
- Make a dough from flour, salt, butter, hazelnuts, powdered sugar and egg yolks, wrap it in cling film and let it rest in the fridge for an hour (overnight is fine).
- Take palm-sized pieces of dough, roll them into small cylinders, roll them into a horseshoe shape and place them on a baking sheet lined with baking paper. Bake at 180°C until golden brown (about 8 minutes). Roll in vanilla icing sugar while still warm. Let cool and store in the refrigerator.
Vanilla rolls are a must on a plate of sweets. Intoxicatingly fragrant and so delicate that they literally melt on your tongue. If you like only a thin layer of vanilla sugar, just lightly dust them with a sieve. If, on the other hand, you prefer your rolls to be well-coated, carefully wrap them while they are still lukewarm, the sugar will stick better. Vanilla rolls are a must on a plate of Christmas sweets.